Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles-Reference-Cited by-同舟云学术

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Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles

Published:2021-05 Issue: Volume:344 Page:128702
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Yu,Li Ming,Liu Xingxun^ORCID,Jane Jay-lin^ORCID,Guo Boli^ORCID,Dhital Sushil^ORCID

Funder

Agricultural Science and Technology Innovation Program

Mettler-Toledo

Modern Agricultural Technology Industry System of Shandong province

National Natural Science Foundation of China

Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Resistant starch production in wheat bread: Effect of ingredients, baking conditions and storage;Amaral;European Food Research and Technology,2016

2. Resistant Starch: Promise for Improving Human Health;Birt;Advances in Nutrition,2013

3. Analysis of starch amylolysis using plots for first-order kinetics;Butterworth;Carbohydrate Polymers,2012

4. Approaches to reduce the glycemic response of gluten-free products: In vivo and in vitro studies;Capriles;Food & Function,2016

5. Chemists, A. A. o. C. (2000). AACC method 44-15A. In, (pp. 1-4): AACC St. Paul, MN.

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